Jamie Oliver’s Spring Veg Linguine is a bright, zesty pasta dish that celebrates the best of seasonal vegetables. With tender asparagus, sweet peas, fresh mint, and a silky lemon dressing, this recipe delivers freshness in every bite.
The magic lies in the quick cooking method—everything comes together in one pot, making it perfect for busy weeknights or relaxed spring lunches. Finished with Parmesan and a drizzle of olive oil, this dish is light yet satisfying. Serve it with a handful of peppery rocket (arugula) for an extra burst of flavor.
Why Everyone Will Love This Recipe
This pasta is fresh, fast, and full of flavor.
- Ready in under 20 minutes
- Packed with spring vegetables
- Light yet satisfying
- Zesty lemon dressing adds brightness
- Vegetarian-friendly and easy to customize
It’s the kind of dish that feels effortless but tastes restaurant-quality.
What Is Spring Veg Linguine?
Spring vegetable linguine is a pasta dish that highlights fresh, seasonal ingredients like asparagus, peas, and herbs.
Instead of a heavy cream sauce, this version uses a lemon and olive oil emulsion, creating a light, silky coating for the pasta. The addition of mint and Parmesan enhances the freshness while adding depth and richness. It’s a perfect example of Italian-inspired cooking where simple ingredients shine.
Cooking Tips for the Best Spring Linguine
- Don’t overcook the vegetables. Keep them vibrant and slightly crisp.
- Reserve pasta water. It helps create a silky sauce.
- Use fresh mint. It adds brightness and freshness.
- Zest before juicing the lemons. It’s easier and maximizes flavor.
- Toss thoroughly. Ensure every strand is coated in the dressing.
- Adjust seasoning at the end. Lemon and salt balance is key.
Frequently Asked Questions
Can I use dried pasta instead of fresh?
Yes. Just adjust the cooking time according to package instructions.
What can I use instead of asparagus?
Try green beans, zucchini, or broccoli.
Is this dish vegan?
Not as written, but you can omit Parmesan or use a vegan cheese alternative.
What does mint add to the pasta?
Mint adds a fresh, slightly sweet herbal note that complements the lemon.
Can I add protein?
Yes. Grilled chicken, shrimp, or chickpeas work well.
What is rocket?
Rocket (arugula) is a peppery leafy green often used in salads.
How to Store Spring Veg Linguine
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water or olive oil.
How to Freeze Spring Veg Linguine
Freezing is not recommended, as the fresh vegetables and herbs may lose their texture.
Ingredients
- 300g fresh linguine
- 2 lemons
- Extra-virgin olive oil
- 1 small garlic clove
- 1 bunch fresh mint (about 30g)
- 500g asparagus
- 320g frozen peas
- 30g Parmesan cheese
- Optional: 180g rocket (arugula)
- Sea salt and black pepper, to taste
How to Make Jamie Oliver's Spring Veg Linguine
- Bring a large pot of salted water to a boil.
- Snap the woody ends off the asparagus and cut into 3 cm pieces.
- Add the linguine, asparagus, and peas to the boiling water and cook for about 3 minutes.
- In a jar, combine the finely grated lemon zest, about 2 tablespoons lemon juice, 5 tablespoons olive oil and finely grated garlic.
- Seal and shake until the dressing becomes thick and emulsified.
- Season with salt, pepper, and extra lemon juice if needed.
- Finely chop most of the mint leaves, reserving some for garnish.
- Drain the pasta and vegetables, reserving a cup of cooking water.
- Return everything to the pan.
- Pour the lemon dressing over the pasta.
- Add most of the Parmesan and chopped mint.
- Toss everything together using tongs, adding splashes of reserved cooking water until the sauce becomes silky and coats the pasta.
- Divide into bowls.
- Top with remaining Parmesan and mint leaves.
- Serve with a side of rocket salad if desired.
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